Guy Crosby Guy started as a visiting lecturer teaching food science in the Department of Nutrition at the Harvard T H Chan School of Public Health in 2003, and shortly thereafter with the Department of Chemistry and Food Science at Framingham State University, teaching chemistry and food science as a full-time associate professor beginning in 2005. In August of 2011 he retired from full-time teaching, but continues teaching as an adjunct associate professor at Harvard. In that time he has taught food science to more than 350 students. Guy is an emeritus member of the American Chemical Society (50 years), a professional member of the Institute of Food Technologists, and American Society for Nutrition. He is also an external advisor for the first of its kind EcoGastronomy program at the University of New Hampshire, a member of the Food Task Force for Boston’s Museum of Science, and a Food Science Communicator for the Institute of Food Technologists. He also serves on the Food Science Advisory Board for Framingham State University. Guy has published 45 scientific papers, is the inventor on 17 U. S. patents, as well as co-author of the two books mentioned above, the James Beard award nominated Cook’s Science (published October 4, 2016) and the New York Times bestseller The Science of Good Cooking, published in the fall of 2012, both by America’s Test Kitchen.